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Crispy black pudding potato cake, poached egg with mustard dressing (recipes) and immantle (iou)


Crispy black pudding potato cake, poached egg with mustard dressing (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



For the potato cake:125g/4oz fresh breadcrumbs2 eggs, beaten55g/2oz flour225g/½lb mashed potato125g/4oz black pudding, diced25g/1oz chives, chopped pinch of salt and pepperFor the poached egg:4 eggs (preferably free-range)1 tsp vinegarFor the salad:baby salad leavesFor the mustard dressing:3 tsp grain mustard½ lemon, juice onlyextra virgin olive oil



Method



1. Combine the mashed potato, black pudding and seasoning together.2. Mould into round barrel shapes, then coat in flour, egg and breadcrumbs and deep-fry in a deep-fat fryer preheated at 180C/350F.3. Gently poach the eggs in simmering water with the vinegar.4. Combine the mustard, lemon and olive oil to form a dressing, season.5. Dress the plate with some baby salad leaves.6. Place the crispy black pudding potato cake onto the leaves, top with the poached egg and dressing and serve immediately.



immantle (iou)



immantle verb trans. E17.
[from IM-1 + MANTLE noun.]
Cover with, or as with, a mantle.